Place potatoes in a large dutch oven. Cover with water. Bring to a boil over medium high heat. Reduce heat to medium. Simmer until potatoes are fork tender, 10 to 15 minutes, drain. Spread on a rimmed baking sheet to cool.

In a large skillet, cook bacon over medium high heat until crispy, 5 to 6 minutes. Remove bacon from pan, and drain on paper towels. Reserve 2 tablespoons rendered bacon fat in skillet. Add corn to bacon fat. Cook over medium high heat until lightly browned, 3 to 4 minutes.

In a medium bowl, whisk together mustard and vinegar. Slowly pour olive oil into mustard mixture, whisking to combine.